Arici, M.2024-06-122024-06-1220061302-70502146-5894https://hdl.handle.net/20.500.14551/21584High hydrostatic pressure is a new food preservation technology known for its capacity to inactivate spoilage and pathogenic microorganisms. High-pressure treatments are receiving a great deal of attention for the inactivation of microorganisms in food processing, pressure instead of temperature is used as stabilizing factor. High hydrostatic pressure treatment is the most studied alternative process, many works reported successful results in inactivating a wide range of microorganisms under different operative conditions such as temperature, pressure, exposure time.trinfo:eu-repo/semantics/closedAccessHigh PressureFood PreservationMicroorganismsPasteurisationArticle314149N/AWOS:000453141500007